Sodium content in sauces - a major contributor of sodium intake in Malaysia: a cross-sectional survey
Sodium content in sauces - a major contributor of sodium intake in Malaysia: a cross-sectional survey
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DOI：
10.1136/bmjopen-2018-025068
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发表时间：
2019-05-01
期刊：
影响因子：
2.9
通讯作者：
MacGregor, Graham A.
中科院分区：
文献类型：
--
作者：
Shahar, Suzana;You, Yee Xing;MacGregor, Graham A.
目的调查马来西亚超市销售的调味酱钠含量。方法2017年对马来西亚超市销售的233种调味酱进行了横断面市场调查。结果在调查的233种酱料中，有116种（49.8%）的营养成分信息板上没有钠含量信息。酱料（特别是甜酱料）和番茄酱（特别是辣椒酱料）是分析中调查的产品数量最多的产品（分别为N= 54和N= 48）。鱼/酱料（budu/cencalok）显示的钠含量信息最高（5192 +/- 3228 mg/100 g），其次是淡/稀酱料（5116 +/- 2084 mg/100 g），然后是咸酱料（4780 +/- 988 mg/100 g）。与马来西亚本地产品相比，进口酱油的钠含量信息较高。而甜酱料中，国产产品钠含量信息高于进口产品。在显示钠含量信息的116种酱油中，只有18.2%的咸酱料和25%的淡/稀酱料低于2017年马来西亚钠含量指南。此外，只有21.7%的辣椒酱和没有番茄酱低于2017年英国盐含量指南。结论几乎一半的受访酱在营养信息面板上没有包括钠含量信息。建议在马来西亚销售的所有酱汁中提供钠含量信息。此外，应敦促制造商将其酱汁的钠含量水平降至最低5%。
Objective To investigate the sodium content in sauces sold in Malaysian supermarkets.Methods A cross-sectional market survey was conducted in 2017 of 233 sauces sold in Malaysian supermarkets. Information on the sodium content was collected from the product packaging and nutrient information panels of the sauces sold in the seven top supermarkets in the capital of Malaysia.Results Of the 233 sauces surveyed, 116 did not include sodium content information on the nutrient information panel (49.8%). Soy sauce (particularly sweet soy sauce) and ketchup (particularly chilli sauce) were found to be the highest number of products surveyed in the analysis (N= 54 and N= 48, respectively). The highest sodium content information was displayed by fish/prawn sauce (budu/cencalok) (5192 +/- 3228 mg/100 g) which was followed by the light/thin soy sauce (5116 +/- 2084 mg/100 g), and followed by salty soy sauce (4780 +/- 988 mg/100 g). The sodium content information of the imported sauces was higher compared with local products produced in Malaysia. However, for sweet soy sauce, the sodium content information of the local products was higher compared with the imported products. Of the 116 sauces which displayed information regarding their sodium content, only 18.2% of the salty soy sauce and 25% of the light/thin soy sauce were found to be below the 2017 Malaysian sodium guidelines. Furthermore, only 21.7% of chilli ketchup and no tomato ketchup were below the 2017 UK salt guidelines.Conclusions Almost half of the sauces surveyed did not include sodium content information on the nutrient information panel. It is recommended that sodium content information is provided on all sauces sold in Malaysia. Also, manufacturers should be urged to reduce the sodium content level of their sauces to a minimum of 5%.